2 lbs. Boneless Chuck Roast
3 Tablespoons All Purpose Flour
1 tsp. Ground Black Pepper
1 tsp. Salt
1 Small Pat of Butter
1 Can Cream of Mushroom Soup OR Cream of Celery Soup (depending on preference)
One Cup Chicken Broth OR Beef Stock (depending on preference)
½ medium yellow onion
Four medium yellow or red potatoes
Four large carrots
Preheat Oven to 325 Degrees
Sprinkle meat with salt and pepper. Season to taste
Melt small amount of butter in large pan over medium/high heat. Add meat. Brown all sides. Using tongs, sear sides of meat to seal in the juices.
Place seared meat in metal roasting pan. Add water to coat bottom of pan. Cover with lid or aluminum foil.
Cook in oven for 1-1/2 hours.
Remove from oven.
Remove lid and add washed and sliced/quartered potatoes, sliced or baby carrots and sliced yellow onion.
In med bowl, mix cream of mushroom or cream of celery soup, beef broth & flour together. Pour mixture over meat. (Can substitute liquid from roasted meat as broth)
Cover and continue cooking for one hour.
After one hour, check for meat tenderness and check vegetables to make sure they’re tender. *Adjust cooking time based on size of roast and tenderness desired.
Let sit for five minutes and serve.
Serving size: 4-6